HealthNotes

Pan-Roasted Lamb Stuffed with Kefalotiri Cheese on Arugula Salad

• From: American Lamb Board

Ingredients

• 2 lamb top rounds or sirloins, about 1 1/2 lbs each

• 1/2 lb kefalotiri or provolone cheese cut into eight, long, 1/4-inch wide strips

• 4 tsp salt

• 4 tsp black pepper, coarsely ground

• 1 Tbs olive oil

• 1 Tbs butter

• 2 cloves garlic, finely chopped

• 6 sprigs thyme

• 4 quarts arugula leaves

• 1 Tbs parsley, chopped

• Latholemono Salad Dressing1/3 cup fresh lemon juice

• 1/2 tsp sea salt

• 1/4 tsp black pepper, ground

• 1/4 tsp dry mustard

• 1 saffron thread, optional

• 2/3 cup extra virgin olive oil

Melted cheese is revealed when this lamb is sliced open. Served on top of healthy, dressed, greens.

Directions

• Cut each top round or sirloin into four portions.
• If necessary, make a slice halfway into center of lamb.
• Place cheese in center, roll, and tie with string.
• Season lamb with salt and pepper.
• In large skillet with cover, heat oil over medium-high heat and brown meat on all sides.
• Add butter, garlic, and thyme.
• Reduce heat, baste meat with butter mixture, cover, and cook 15 to 20 minutes, or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
• Remove lamb from pan, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
• Toss arugula and parsley with 1/2 to 3/4 cup of Latholemono Salad Dressing (recipe follows).
• Serve on plates. Slice lamb and arrange on salad.
• Latholemono Salad Dressing (makes 1 cup)In blender, combine lemon juice, salt, pepper, dry mustard, and saffron, if used.
• Blend on high speed for 1 minute.
• With blender running, slowly pour in oil, blending until thick and creamy.